This easy recipe for Roasted Delicata Squash is one that you will make over and over. Delicata is considered a winter squash similar to acorn and butternut. Delicata has a thinner skin which requires no peeling and is smaller in size than other squash making it easier to cut.
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The first time I ever had delicata squash was when I was on vacation a couple of years ago. From that day on I was hooked.
Delicata squash is my favorite squash to eat in the Fall. Since it’s only available for a short season, late summer to early fall, I take advantage and make it often. It’s great to add into a salad or have as a side dish with your meal. Try it on the side with my sausage and peppers.
How to pick Delicata squash
Look for delicata squash that has yellow skin with green stripes and a little orange. Avoid ones that have a lot of green, they are not quite ripe. The squash should be firm to the touch and heavy for its size.
Do you peel Delicata squash?
The answer to that is No! You do not have to peel the skin which is why this squash is so fast and easy to make.
You can switch it up and use different spices or ingredients like garlic powder and Parmesan cheese. If you like sweet and crunchy add some butter with brown sugar and top with pecans..Yum
How to cook Roasted Delicata Squash
This is by far the easiest squash to prepare and cook. Since there is no peeling and the squash it self is easier to cut then other squash you will be ready to pop this is the oven in no time.
Step by step directions
Start by cutting the ends off the squash. Next, cut the squash in half lengthwise. Using a spoon scoop out the seeds and flesh.
Finally, cut the squash into thick slices.
Drizzle with olive oil, salt, pepper and cinnamon. Stir to coat well, layer on parchment-lined baking tray.
Bake at 425F for 20-25 minutes until squash is soft and golden brown.
TIP: When squash is fork tender, they are done. If you are looking for more caramelization, roast them for a little longer. Leave enough room on the baking sheet between slices so the squash will caramelize and not steam.
How to store Delicata squash
You can store your uncut whole delicata squash in a cool, dark place for a couple of weeks. The squash should be a light yellow color with green stripes. If it turns more orange then yellow it might be overripe. I have had mine for at least two weeks, and they were perfectly fine.
Helpful Kitchen Tools:
Reynolds Kitchens Pop-Up Parchment Paper Sheets, 10.7×13.6 Inch, 30 Sheets
Bamboo Cutting Board for Kitchen, 18USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17 1/4 x12 1/4 x1Silpat The Original Perfect Cookie Non-Stick Silicone Baking Mat, 11-5/8
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Roasted Delicata Squash
1 – Preheat oven to 425F. Line a baking tray with parchment paper.
2 – Wash the squash and dry completely.
3 – Cut the ends off each squash. Then slice the squash in half.
4 – Using a teaspoon, scrape out the seeds and fiber in the middle of the squash.
5 – Lay the squash cut side down. Slice each half into ¾ inch half rings. Make sure to cut slices as close in size as possible.
6 – In a large bowl add the delicata squash, olive oil, salt, pepper, and cinnamon. Stir to coat well.
7 – Place delicata squash on the lined baking tray in a single layer.
8 – Cook squash for 15 minutes. Take the tray out of the oven and turn over each slice. Return to oven and cook an additional 10 minutes or until squash is tender.
Ingredients
2 delicata squash
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon cinnamon
